Honey Lemon Chicken

Method7 steps · about 20 min

1. 1

   Step 1: Coat all 350 g chicken thighs with the 1 tbsp coating oil, ½ tsp baking soda and 1 tbsp Chinese cooking wine. Dredge this chicken in the separate ¼ cup coating cornstarch and shake off the excess. Keep the coated raw chicken separate from ready-to-eat foods.

   Uses 350 g chicken thighs · 1 tbsp oil for coating the chicken · 0.5 tsp baking soda · 1 tbsp Chinese cooking wine · ¼ cup cornstarch available for dredging the chicken

2. 2

   Step 2: Heat the separate unmeasured frying oil in a large frying pan. Pan-fry the earlier coated chicken, turning to cook it evenly, until crisp, golden and fully cooked to at least 74°C / 165°F in the thickest pieces. Transfer the cooked chicken to a clean plate.

   Uses Oil for pan-frying chicken, as needed; amount unspecified · All earlier coated chicken with its wine, oil and baking soda

3. 3

   Step 3: Whisk together ¼ cup chicken stock, 3 tbsp lemon juice, 1 tbsp soy sauce, 1 tbsp lemon zest, 1 tbsp sugar, 2 tbsp honey and the separate ½ tbsp sauce cornstarch until smooth. Keep this complete mixed lemon sauce ready for the later pan step.

   Uses 0.25 cup chicken stock · 3 tbsp lemon juice · 1 tbsp soy sauce · 1 tbsp lemon zest · 1 tbsp sugar · 2 tbsp honey · ½ tbsp cornstarch for lemon sauce

4. 4

   Step 4: In the sauce pan, heat the separate 2 tbsp aromatic oil over high heat. Add the 4 minced garlic cloves, 1 tsp minced ginger and all 6 dried Chinese chilies. Sauté for about 30 seconds until fragrant without burning.

   Sauté honey-lemon sauce aromatics · 1 minUses 2 tbsp oil for frying the sauce aromatics · 4 clove garlic, minced · 1 tsp ginger, minced · 6 dried Chinese chiles

5. 5

   Step 5: Stir the earlier mixed honey-lemon sauce again, then pour it into the earlier garlic, ginger and chili pan mixture. Keep stirring over the heat until the sauce thickens and turns glossy.

   Uses All earlier mixed stock, lemon, soy, sugar, honey and sauce cornstarch · All earlier aromatic pan mixture

6. 6

   Step 6: Add all the earlier fully cooked chicken to the thickened aromatic honey-lemon sauce and toss until evenly coated and hot.

   Uses All earlier cooked chicken held on a clean plate · All earlier thickened sauce with garlic, ginger and chilies

7. 7

   Step 7: Serve the finished honey-lemon chicken as 2 portions with hot already-cooked rice. Scatter over the unmeasured sesame seeds and chopped spring onions and serve immediately.

   Uses All earlier finished honey-lemon chicken · Hot already-cooked rice to serve; amount unspecified · Sesame seeds for serving garnish; amount unspecified · Chopped spring onions for serving garnish; amount unspecified